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Chicken Noodle Casserole

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By Betty Crocker Kitchens
Updated Mar 20, 2018
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Savor the comfort of chicken noodle soup in casserole form with this light, flavorful meal, best served with a side of crusty bread and a green salad.

More About This Recipe

  • If you could turn the ultimate comforting soup into a casserole, would you do it? Of course you would! Not convinced? Just check out the rave reviews of this recipe. This chicken noodle casserole takes all the best elements of chicken noodle soup and bakes it up into a bubbly casserole. Think shredded chicken, veggies, egg noodles and herbs baked in a creamy sauce, then topped with golden brown Italian-style bread crumbs and Parmesan cheese for crunch. Dress it up with a fresh parsley garnish and dinner is done! This recipes calls for 40 minutes of prep time, but that can be cut down with help from pre-chopped onions, celery and carrots purchased from the grocery store. Looking for more? Betty’s got all the essential chicken recipes you could ever need.

Chicken Noodle Casserole

  • Prep Time 40 min
  • Total 1 hr 15 min
  • Servings 8
  • Ingredients 16
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Ingredients

  • 12 oz uncooked wide egg noodles (about 7 cups)
  • 1/4 cup butter
  • 1 cup finely chopped celery
  • 1 cup finely chopped onions
  • 1 cup finely chopped carrots
  • 2 cloves garlic, finely chopped
  • 3 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/4 cup heavy whipping cream
  • 3 cups shredded cooked chicken
  • 1/2 cup Progresso™ Panko Italian style crispy bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • Chopped Italian (flat-leaf) parsley, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.
  • Step 
    2
    In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender.
  • Step 
    3
    Add 2 1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and the flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken.
  • Step 
    4
    Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through.
  • Step 
    5
    Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.

Nutrition

390 Calories
15g Total Fat
22g Protein
41g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
100mg
34%
Sodium
890mg
37%
Potassium
300mg
9%
Total Carbohydrate
41g
14%
Dietary Fiber
2g
10%
Sugars
3g
Protein
22g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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